Restaurant manager
- Brandon, MB, Canada
Full-time
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Job details
- Job type
- Full-time
- Apply by
- Working hours
- 30 to 40 hours per week
- Posting language
- English
- Posted
Original job description
- Education:
- Expérience:
- College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year
- Evaluate daily operations
- Monitor revenues to determine labour cost
- Monitor staff performance
- Plan and organize daily operations
- Recruit staff
- Set staff work schedules
- Supervise staff
- Train staff
- Determine type of services to be offered and implement operational procedures
- Negotiate arrangements with suppliers for food and other supplies
- Negotiate with clients for catering or use of facilities
- Address customers' complaints or concerns
- More than 20 people
- 1 year to less than 2 years
- Durée de l'emploi: Permanent
- Langue de travail: Anglais
- Heures de travail: 30 to 40 hours per week
More about this job
Responsibilities
Manage daily restaurant operations, monitor revenues and labour costs, and recruit, schedule, supervise, and train staff. Set service offerings and operating procedures, negotiate with suppliers and clients, and address customer complaints.
Requirements
Requires a college, CEGEP, or other non-university certificate or diploma from a program lasting 3 months to less than 1 year. The posting specifies 1 to less than 2 years of experience and supervision of more than 20 people.
Skills
- Daily Operations Management
- Revenue Monitoring
- Labour Cost Monitoring
- Staff Performance Management
- Operational Planning
- Staff Recruitment
- Staff Scheduling
- Staff Supervision
- Staff Training
- Service Planning
- Operational Procedures
- Supplier Negotiation
- Client Negotiation
- Catering Coordination
- Customer Complaint Resolution
Visa sponsorship
Not detected in the job text
Categories
- Hospitality
- Food & Beverage
- Management & Leadership
- Customer Service & Support
Keywords
- Restaurant Management
- Daily Operations
- Revenue Monitoring
- Labour Costs
- Staff Performance
- Recruitment
- Staff Scheduling
- Staff Supervision
- Staff Training
- Service Offerings
- Operational Procedures
- Supplier Negotiation
- Food Supplies
- Catering
- Facility Use
- Customer Complaints
- Hospitality
- Restaurants